Brothy Pasta with White Beans, Tuna and Kale
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 293
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 414
- Total: 30 min
- Active: 20 min
Ingredients
Kosher salt and freshly ground black pepper
4 ounces radiatore or orecchiette pasta
1/4 cup extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
8 ounces Tuscan kale, tough stems removed, leaves chopped
1 tablespoon finely chopped rosemary
1/2 teaspoon crushed red pepper
1 quart chicken stock or low-sodium broth
One 15-ounce can cannellini beans, rinsed and drained
One 6- to 8-ounce jar tuna ventresca in olive oil (or two 3.5-ounce cans solid tuna in olive oil), drained
Grated Parmesan, for serving
Crusty bread, for serving
Directions
- Bring a large pot of water to a boil over high heat, then add a small handful of salt. Add the pasta and cook until al dente. Drain the pasta.
- Meanwhile, heat the oil in a large saucepan or very deep skillet over medium heat. (Alternatively, cook the pasta and then wipe out the pot before proceeding.) Add the onions and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add the kale, rosemary and crushed red pepper. Cook until the kale is just starting to wilt, about 3 minutes. Add the stock and bring to a simmer over high heat. Add the pasta, beans and tuna and simmer over low heat until hot, about 1 minute. Season with salt and pepper. Ladle into shallow bowls and top with grated Parmesan. Serve with crusty bread.